August 18 – 24th
Monday- Teriyaki Stir-fry / Rice
Tuesday- Meat & Veggie Pasties / Salad
Wednesday–Alice Springs Chicken / Roast Potatoes / Green Beans
Friday- Mini Meatball Minestrone Salad / Fresh Bread
Saturday- Out for Dinner
Sunday- Hamburger Vegetable Soup / Garlic Bread
August 11 – 17th
Monday- Homemade Pita Pizzas
Tuesday- In-N-Out Burgers (repeat) / Macaroni Salad / Veggie Stix / Hummus
Wednesday– Turkey Ranch Club / Salad
Thursday- Chicken Wild Rice Soup / Garlic Stix
Friday- Out for Dinner!
Saturday- Breaded Fish / Tartar Sauce / Homemade Fries / Carrots
Sunday- Out for Dinner! I’m bringing Warm Pizza Dip
Chocolate Mud Muffins
Egg Free & Dairy Free
We love reading here. We go through so many books. One we read quite often is the “If You Give A Moose A Muffin“. We actually have the treasury and have read them all. They are fun and they have songs and recipes included in each one. My girl wanted to try the “Chocolate Mud Muffins” one day. Since, my baby is now on an no dairy-no egg diet, I thought I would improvise a bit. I substituted the buttermilk for coconut milk and used safe chocolate chips. They turned out awesome! They were so good. As you can see from the picture, I made muffins and some mini donuts. Fun Fun!
2 cups flour
1 1/4 cup sugar
1/3 cup cocoa
1 tsp cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk (I used coconut milk)
1/4 cup vegetable oil
2 tsp vanilla
Moose Treats – Choose 1 or more of these to total one cup:
– chocolate chips
– chocolate-covered peanuts
– chocolate-covered peanut butter pieces
- Turn on oven to 400 degrees F. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
- In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes stir in moose treats. (Optional: hold back about 1/4 cup of moose treats to sprinkle on top)
- Divide the “mud” equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter – no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.
Yields: 12 muffins
Vegetable Lo Mein
I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!
2 T. soy sauce
1 T. rice wine vinegar (I used apple cider vinegar)
2 T. brown sugar
1/2 t. toasted sesame oil
1/4 t. Chinese five spice powder
1 t. grated fresh ginger
2 t. minced garlic
1/2 t. Sriracha hot chili sauce (optional)
2 t. cornstarch
2 t. canola oil
3 C. Dole Broccoli Slaw
1/2 C. thinly sliced scallions
6 oz Chinese egg noodles
- Cook your noodles per the package directions. Drain them and set aside.
- Combine the soy sauce, wine vinegar, brown sugar, sesame oil, five spice powder, ginger, garlic, sriracha, and cornstarch in a small saucepan set over medium heat. Bring to a boil and heat until thickened. Set aside.
- Set a large skillet over medium heat with the canola oil. Toss in the broccoli slaw and sauté until the veggies are tender. Add the noodles and sauce, tossing to combine.
August 4 – 10th
Monday– Out For Dinner- Yay!
Tuesday– BLT Wraps / Salad
Wednesday– Vegetable Lo Mein
Thursday- BLT Caesar Pasta Salad / Garlic Bread
Friday– Oven Baked Cod / Oven Fries / Coleslaw
Saturday– Rainbow Veggie Hashbrowns / Sausages / Edamame
Sunday– Foil Pack Chicken and Broccoli / Wild Rice
July 28–August 3rd
Monday– Spaghetti and Marinara Sauce (link near bottom of page) / Salad
Wednesday– Turkey Pesto Crepes / Veggie Stix / Hummus
Thursday- Homemade Fish Sticks / Fries / Peas
Friday– In-and-Out Burger / Macaroni Salad / Veggie Stix
Sunday– Crockpot Pesto Ranch Chicken / Rice / Mixed Veggies
Monday– Pumpkin Graham Waffles with Choc. Chips / Apple Slices
Tuesday– Crockpot Roast Beef / Potatoes / Carrots
Thursday- Tuna Burgers / Veggie Stix & Hummus
Friday– Chicken Fajitas / Salad
Saturday– Cowboy Bean Stew / Biscuits
Sunday– Garlic Ranch Chicken Pizza / Salad
100 % Whole Grain Bread
With my youngest being on a Dairy-Free diet at the moment, I have been making her bread. I tried this one out and it was delicious! Really though, how can you go wrong with any type of homemade bread? It was a hit with her and that is all that matters. If I had more time, I may just consider making homemade bread every week…
1¼ cups very warm water (but not hot or boiling)
2¾ tsp. dry active yeast
¼ cup grapeseed oil
¼ cup maple syrup
3 Tbsp. vital wheat gluten *
1½ tsp. salt
3 cups white-whole wheat flour, plus additional as needed *
¾ cup Dry 10 Grain / 8 Grain or 7 Grain Hot Cereal *
- Pour water in a large bowl. Sprinkle with yeast and let sit for 5 minutes. If it doesn’t become foamy, your yeast may be old and inactive. Consider starting over with fresh yeast.
- Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8-grain mix into the yeast-water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment). Add 2 cups wheat flour, and mix again until well combined. Begin kneading with your hands when it becomes too thick to stir.
- If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until it is still a little tacky, but doesn’t stick significantly to your hands. The 8-grain mix will soak up some of the moisture as it cooks, so you don’t want the dough to be on the dry side.
- Knead the dough for a few minutes. Place dough back in the bowl, cover, and let rise in a warm, draft-free place for about 1 hour.
- Thoroughly grease and flour a 9×5-inch loaf pan.
- Punch dough down, and briefly knead to get any air bubbles out. Shape dough into a loaf that will fit in your pan, folding under as you shape so that the seam is on the bottom. Plop the loaf shape into your prepared pan. Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft-free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.
- Preheat your oven to 350ºF.
- Bake the bread in your preheated oven for 35 to 45 minutes, or until the crust is golden and relatively firm to the touch.
- Pop the loaf out and let it cool completely on a wire rack before wrapping in plastic wrap or storing in an airtight container at room temperature. If you are in a humid climate, you may need to refrigerate or freeze the loaf after 2 days to keep it fresh.
- * I used Bob’s Red Mill products
Prep time: 15 min. Cook time: 40 min. Total time: 55 min.
Yields: 12 slices
Monday– Chili / Garlic Breadsticks / Veggie Stix
Tuesday– Teriyaki Turkey Meatballs / Rice / Carrots
Thursday- Balsamic Garlic Pork Tenderloin / Sweet Potato Fries / Mixed Veggies
Friday– Bruschetta Chicken Skillet / Peas / Roasted Potatoes
Saturday– Homemade Pizza /Salad
Sunday– Mac & Cheese (Dairy Free) / Sausages
Quinoa WOWBUTTER Chocolate Chip Muffins
Dairy Free – Nut Free
I made these muffins when I was trying out a new quinoa recipe. I knew I would have leftover quinoa so I thought this was a perfect opportunity to use up the leftovers. They are dairy-free and nut-free as I used WOWBUTTER instead of peanut butter. I was pleasantly surprised how good they were and couldn’t really tell there was quinoa in them. They were really good the first day but didn’t stay fresh too long so I advise to eat them up quickly. They are perfect for snack time!
1/4 cup quinoa
2/3 cup white wheat flour
2/3 cup white flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup brown sugar
1/4 cup wowbutter
1/4 cup unsalted margarine cut into small chunks (dairy free)
1 egg yolk, room temp
1 1/2 tsp. vanilla
2/3 cup dairy-free milk
1/2 cup chocolate chips dairy-free
2 egg whites, room temp
- Fill medium saucepan with water and bring to boil on high heat. Add quinoa, reduce heat, simmer until grains have popped open and appear translucent (about 12 minutes). Drain grains in mesh strainer and rinse with cold water.
- Heat oven to 400. Grease muffin tin.
- In medium bowl, whisk flours, baking powder, and salt.
- In large bowl with mixer on medium speed, beat together brown sugar, wowbutter, and margarine until smooth and creamy (5 minutes). Beat in the egg yolk and vanilla until smooth, then beat in quinoa. Reduce mixer speed to low and beat in milk.
- With rubber spatula, fold flour mixture into wet ingredients. Fold in chocolate chips.
- In a clean, large bowl with mixer set on high speed and dry, clean betwers, beat the egg whites until soft peaks form (1 minutes). Use spatula to gently fold the egg whites into the batter.
- Spoon each well of the muffin tin three-quarters full with batter.
- Bake the muffins until they’re brown and firm, about 20 minutes. Turn the pan halfway through. Cool in the pan for 5 minutes, then transfer to rack to completely cool.
- Place muffins on cookie sheet to flash freeze
- Store frozen muffins in a freezer bag for up to 4 months
- Defrost over night at room temperature
- Bake again at 300 for 20 minutes or heat in microwave for 60 seconds.